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Potato Pancakes

Pan fried potato cakes made from boiled, mashed potatoes, flour and egg, with a little cheese. Perfect for an appetizer, breakfast, brunch, or a even a side dish.
Potato Pancakes

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Servings: 3
Total Time: 30 minutes
Recipe by: Rae


1 lb potato, peeled and cubed
1 egg, lightly beaten
1 tsp salt
1/8 tsp pepper
1/4 cup shredded Swiss cheese
1/2 cup flour
1/4 cup peanut oil
Sour cream
apple sauce
chopped chives


1. Put the chopped potato in a small pot and cover with water. Bring to a boil and cook until tender. Drain and place in a mixing bowl, mash with a masher.

2. Add the remaining ingredients to the bowl: egg, salt, pepper, cheese, and flour and mix together.

3. Make 12- like size patties about 2 inches wide and 1/2 inch thick.

4. In a 10 inch skillet heat the oil over medium high heat. Carefully place 4 cakes in the skillet at a time (do not over crowd). Reduce the heat to medium and cook until brown on one side. Flip each patty and cook until well browned and crisp on the other. Drain on paper towels and continue until all the cakes are fried.

5. Serve with sour cream and apple sauce, sprinkle with chives.


If you have leftover mashed potatoes you can use them in this recipe. Just reduce the salt and you may need more flour depending on the amount of cream and butter in your mashed potatoes.

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Potato Pancakes

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